roasted butternut, courgette & cranberry topped with a tahini dressing

ingredients:

• 1 x Butternut Squash

• 2 x Courgette

• Himalayan Pink Salt & Black Pepper – To taste

• 1 Tbsp Coconut Oil – Melted

• 1/3 Cup Dried Cranberries

• * Handful of Pumpkin Seeds - toasted - Optional

• Tahini Dressing:

• 2 Tbsp. tahini

• 2 Tbsp tamari

• 2 Tbsp apple cider vinegar

• 1 Tbsp honey

• ½ - 1lemon – Squeezed

directions:

1. Pre-heat the oven to 200’C

2. Peel and chop the Butternut Squash into cubes & slice the courgettes

3. Toss the courgette and squash in the coconut oil and season with salt and pepper to taste

4. Place the seasoned squash and courgette onto a baking tray lined with baking paper or greased with coconut oil

5. Place in the oven and roast for 25-35 minutes, until the squash is tender and courgette lightly browned

6. If using, place the pumpkin seeds onto a small baking tray and place in the oven for 2-3 minutes to toast and set aside

7. Place all the dressing ingredients into the blender and blitz to combine well

8. Remove everything from the oven and place on a serving dish, top with the dried cranberries, drizzle with dressing and sprinkle with toasted pumpkin seeds